LAPORAN KERJA PRAKTEK DI PT. KELOLA MINA LAUT
Disusun oleh : Nama : Hendri Wijaya
NRP : 5303012022
Nama : Ezra Rian Sobari
NRP : 5303012004
JURUSAN TEKNIK INDUSTRI FAKULTAS TEKNIK UNIVERSITAS WIDYA MANDALA SURABAYA 2015
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LEMBAR PERNYATAAN Saya yang bertandatangan di bawah ini : 1. Nama : Hendri Wijaya NRP
: 5303012022
2. Nama : Ezra Rian Sobari NRP
: 5303012004
Menyatakan bahwa : 1. Laporan kerja praktek saya adalah hasil karya saya sendiri dan bukan hasil suatu plagiat. Apabila suatu saat dalam laporan kerja praktek ditemukan hasil plagiat maka saya bersedia menerima sanksi. 2. Laporan kerja praktek saya boleh digandakan dalam bentuk apapun oleh pihak Fakultas Teknik Universitas Katolik Widya Mandala Surabaya sesuai kebutuhan demi pengembangan ilmu pengetahuan selama nama pengarang tetap dicantumkan. 3. Saya telah mengumpulkan laporan keja praktek saya (pada jurusan dan fakultas) dalam bentuk buku maupun data elektronik/CD dengan judul yang sama. Apabila terjadi kekhilafan dalam buku maupun data elektronik/CD tersebut, saya bersedia memperbaiki sampai tuntas
Surabaya 29 Januari 2016. Yang Menyatakan
Ezra Rian Sobari
Hendri Wijaya
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LEMBAR PERSETUJUAN PUBLIKASI KARYA ILMIAH Demi perkembangan ilmu pengetahuan, saya sebagai mahasiswa Universitas Katolik Widya Mandala Surabaya dengan : 1. Nama : Hendri Wijaya NRP
: 5303012022
2. Nama : Ezra Rian Sobari NRP
: 5303012004
Menyetujui skripsi/karya ilmiah saya dengan judul “LAPORAN KERJA PRAKTEK DI PT. KELOLA MINA LAUT” untuk dipublikasikan/ditampilkan di internet atau media lain (Digital Library Perpustakaan Universitas Katolik Widya Mandala Surabaya) untuk kepentingan akademik sebatas sesuai dengan Undang-Undang Hak Cipta. Demikian pernyataan persetujuan publikasi karya ilmiah ini saya buat dengan sebenarnya.
Surabaya, 29 Januari 2016
Ezra Rian Sobari
Hendri Wijaya
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KATA PENGANTAR
Puji syukur penulis panjatkan kepada Tuhan Yang Maha Esa yang telah memberikan rahmat dan karunianya, sehingga penulis dapat menyelesaikan Laporan Pelaksanaan Kerja Praktek. Kerja Praktek ini merupakan salah satu matakuliah yang wajib ditempuh di Jurusan Teknik Industri Universitas Katolik Widya Mandala Surabaya. Laporan Kerja Praktek ini disusun sebagai pelengkap kerja praktek yang telah dilaksanakan selama 3 minggu di PT Kelola Mina Laut, Gresik. Penulis menyadari bahwa masih banyak kekurangan dari laporan ini, baik dari materi maupun teknik penyajiannya, mengingat kurangnya pengetahuan dan pengalaman penulis. Oleh karena itu, kritik dan saran yang membangun sangat penulis harapkan.
Terimakasih.
Surabaya, September 2015.
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ABSTRAK
PT. Kelola Mina Laut adalah perusahaan yang bergerak dalam bidang pengolahan hasil laut berupa ikan (ikan tawar maupun ikan laut). Saat ini, PT. Kelola Mina Laut merupakan perusahaan yang sudah go international karena pangsa pasarnya sudah mencakup beberapa daerah di benua Asia, Afrika, Amerika, dan lain – lain. Prestasi dan beberapa macam sertifikasi pun telah didapatkan oleh PT Kelola Mina Laut. Prestasi dan sertifikasi itu tentunya didapat karena PT Kelola Mina Laut memberi jaminan kualitas yang baik terhadap produk – produk yang dihasilkan. Kualitas yang baik harus tetap di kontrol untuk menjaga produk – produk yang dihasilkan agar tetap sesuai dengan standart spesifikasi yang telah ditetapkan oleh perusahaan. Namun, pada produksi ikan tuna beberapa kali terjadi kecacatan terhadap hasil produksinya. Dengan kecacatan yang terjadi perlu dilakukan
analisis
apakah
proses
produksinya
masih
terkontrol
dan
mengidentifikasi penyebab kecacatan yang terjadi pada proses produksi ikan tuna tersebut. Pada penelitian ini akan dilakukan analisis pengendalian kualitas pada proses produksi ikan tuna di PT Kelola Mina Laut dengan menggunakan metode Statistical Process Control untuk untuk melihat kualitas hasil proses produksi dan mengetahui permasalahan yang menyebabkan kesalahan terjadi pada proses produksi ikan tuna. Berdasarkan hasil penelitian dapat dilihat bahwa proses produksi ikan tuna di PT Kelola Mina Laut masih belum terkontrol, terdapat 3 macam jenis kecacatan (warna, bau, dan tekstur), dan kecacatan pada produksi ikan terjadi karena faktor Personel, Machine, Method, Material dan Environtment.
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DAFTAR ISI
Halaman Pengesahan .................................................................................................... 002 Surat Keterangan Pelaksanaan Kerja Praktek ............................................................... 003 Lembar Pernyataan.......................................................................................................004 Lembar Persetujuan Publikasi Karya Ilmiah................................................................005 Kata Pengantar .............................................................................................................. 006 Abstrak..........................................................................................................................007 Daftar isi........................................................................................................................ 008 Daftar Tabel .................................................................................................................. 011 Daftar Gambar .............................................................................................................. 012 Daftar Lampiran ............................................................................................................ 019 Bab 1. Pendahuluan ...................................................................................................... 016 1.1 Latar Belakang ........................................................................................................ 016 1.2 Tujuan ..................................................................................................................... 016 1.3 Tempat dan Waktu Pelaksanaan Kerja Praktek ...................................................... 017 Bab 2. Tinjauan Umum Perusahaan.............................................................................. 018 2.1 Sejarah Singkat Perusahaan .................................................................................... 018 2.2 Manajemen Perusahaan .......................................................................................... 023 2.2.1
Visi dan Misi PT Kelola Mina Laut .................................................................. 023
2.2.2
Keorganisasian .................................................................................................. 024
2.2.3
Ketenagakerjaan ................................................................................................ 038
2.2.3.1 Tenaga Kerja ..................................................................................................... 038 2.2.3.2 Hari dan Jam Kerja ........................................................................................... 039 2.2.3.3 Fasilitas Karyawan ............................................................................................ 039 2.2.3.4 Cuti dan Tunjangan ........................................................................................... 039 2.2.4
Pemasaran ......................................................................................................... 040
2.2.4.1 Pasar Eskpor...................................................................................................... 040 2.2.4.2 Pasar Domestik ................................................................................................. 041 2.2.5
Fasilitas Pabrik .................................................................................................. 042
2.2.6
Kesehatan dan Keselamatan Kerja.................................................................... 042
2.2.7
Tata Letak pabrik .............................................................................................. 049
2.2.8
Quality and Food Management System. ........................................................... 050 8
Bab 3. Tinjauan Sistem Perusahaan .............................................................................. 052 3.1 Proses Bisnis Perusahaan ....................................................................................... 052 3.2 Produk yang Dihasilkan ......................................................................................... 055 3.2.1 Frozen Fish. ......................................................................................................... 055 3.2.2 Frozen Cephalopods. ........................................................................................... 058 3.2.3 Frozen Shrimp...................................................................................................... 060 3.2.4 Crab Meat. ........................................................................................................... 064 3.2.5 Dried Seafood. ..................................................................................................... 066 3.2.6 Value Added. ........................................................................................................ 067 3.2.7 Surimi Based Product. ......................................................................................... 071 3.2.8 Frozen Vegetable ................................................................................................. 076 3.3 Proses Produksi ...................................................................................................... 078 3.3.1 Proses Produksi kakap ......................................................................................... 078 3.3.2 Proses Produksi Octopus...................................................................................... 080 3.3.3 Proses Produksi Crab Meat. ................................................................................ 081 3.3.4 Proses Produksi Ikan Tuna................................................................................... 082 3.4 Fasilitas Produksi ................................................................................................... 084 Bab 4. Tugas Khusus Kerja Praktek ............................................................................. 098 4.1 Pendahuluan ............................................................................................................ 098 4.1.1 Latar Belakang ..................................................................................................... 098 4.1.2 Rumusan Masalah ................................................................................................ 100 4.1.3 Tujuan Penelitian ................................................................................................. 100 4.2 Landasan teori ......................................................................................................... 100 4.2.1 Definisi Quality Control ...................................................................................... 100 4.2.2 Tujuan Quality control ......................................................................................... 101 4.2.3 Key Dimension of Quality .................................................................................... 101 4.2.4 Statistical Process Control ( SPC )...................................................................... 103 4.2.5 Control Chart ....................................................................................................... 107 4.3 Metodeologi penelitian ........................................................................................... 111 4.3.1 Identifikasi Masalah ............................................................................................. 111 4.3.2 Pembuatan Check Sheet ....................................................................................... 112 4.3.3 Pengambilan Data ................................................................................................ 112 4.3.4 Pengolahan Data dengan SPC .............................................................................. 112 9
4.4 Pengumpulan dan Pengolahan Data........................................................................ 113 4.5 Analisa .................................................................................................................... 121 4.6 Penutup ................................................................................................................... 122 Daftar Pustaka ............................................................................................................... 124 Lampiran ....................................................................................................................... 125
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Daftar Tabel
Tabel 3.1 Tabel Produk Frozen Fish ............................................................................. 056 Tabel 3.2 Tabel Produk Frozen Cephalopods ............................................................... 059 Tabel 3.3 Tabel Produk Frozen Shrimp ........................................................................ 060 Tabel 3.4 Tabel Produk Crab Meat ............................................................................... 064 Tabel 3.5 Tabel Produk Dried Seafood......................................................................... 067 Tabel 3.6 Tabel Produk Value Added........................................................................... 068 Tabel 3.7 Tabel Produk Surimi Based Product ............................................................. 072 Tabel 3.8 Tabel Produk frozen vegetable ..................................................................... 077 Tabel 4.1 Format Check Sheet ...................................................................................... 112 Tabel 4.2 Tabel Hasi Pengamatan ................................................................................ 113
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Daftar Gambar Gambar 2.1 Logo Merk Prima Star............................................................................... 040 Gambar 2.2 Logo Merk KML....................................................................................... 040 Gambar 2.3 Logo Merk MINAKU ............................................................................... 041 Gambar 2.4 Logo Merk PANORAMA......................................................................... 041 Gambar 2.5 Gambar Display Warning Hot Water........................................................ 043 Gambar 2.6 Gambar Display Watch Your Step............................................................ 043 Gambar 2.7 Gambar Display Pintu Darurat .................................................................. 044 Gambar 2.8 Gambar Display 5R ................................................................................... 044 Gambar 2.9 Gambar Display No Smoking ................................................................... 044 Gambar 2.10 Gambar Display Kecepatan Maksimum ................................................. 045 Gambar 2.11 Gambar Display Suhu ............................................................................. 045 Gambar 2.12 Gambar Display Korosif ......................................................................... 045 Gambar 2.13 Gambar Display Mudah Terbakar........................................................... 046 Gambar 2.14 Gambar Sarung Tangan Latex ................................................................ 046 Gambar 2.15 Gambar Seragam steril ............................................................................ 047 Gambar 2.16 Gambar Apron......................................................................................... 047 Gambar 2.17 Gambar Sepatu Boots.............................................................................. 048 Gambar 2.18 Gambar Masker ....................................................................................... 048 Gambar 2.19 Gambar topi............................................................................................. 049 Gambar 2.20 Gambar Jaring Rambut ........................................................................... 049 Gambar 2.21 Gambar contoh Product Layout .............................................................. 050 Gambar 3.1 Gambar Red Snapper ............................................................................... 056 Gambar 3.2 Gambar Pinjalo ........................................................................................ 056 Gambar 3.3 Gambar Malabar Snapper ........................................................................ 056 12
Gambar 3.4 Gambar Redbass ...................................................................................... 056 Gambar 3.5 Gambar Yellowfin Tuna .......................................................................... 056 Gambar 3.6 Gambar Skipjack Tuna ............................................................................. 056 Gambar 3.7 Gambar Mackarel ..................................................................................... 056 Gambar 3.8 Gambar King Fish ..................................................................................... 056 Gambar 3.9 Gambar Sardine ........................................................................................ 056 Gambar 3.10 Gambar Capelin ..................................................................................... 056 Gambar 3.11 Gambar Black Tilapia ............................................................................ 057 Gambar 3.12 Gambar Red Tilapia ............................................................................... 057 Gambar 3.13 Gambar Milk Fish ................................................................................... 057 Gambar 3.14 Gambar Pangasius .................................................................................. 057 Gambar 3.15 Gambar Cat Fish .................................................................................... 057 Gambar 3.16 Gambar Antlantic Salmon....................................................................... 057 Gambar 3.17 Gambar King Snapper ............................................................................. 057 Gambar 3.18 Gambar Emperor ..................................................................................... 057 Gambar 3.19 Gambar Parrot Fish ................................................................................ 057 Gambar 3.20 Gambar Sweet Lips ................................................................................ 057 Gambar 3.21 Gambar Grouper .................................................................................... 058 Gambar 3.22 Gambar Barramundi ................................................................................ 058 Gambar 3.23 Gambar Barracuda ................................................................................. 058 Gambar 3.24 Gambar Golden Threadfin Bream .......................................................... 058 Gambar 3.25 Gambar Yellow Pike Conger Eel ............................................................ 058 Gambar 3.27 Gambar Lizard Fish ................................................................................ 058 Gambar 3.28 Gambar Fish ............................................................................................ 059 Gambar 3.29 Gambar Raw Whole Clean ..................................................................... 059 Gambar 3.30 Gambar Raw Whole Clean ..................................................................... 059 Gambar 3.31 Gambar Boiled Whole Clean .................................................................. 059 13
Gambar 3.32 Gambar Boiled Cut ................................................................................. 059 Gambar 3.33 Gambar Boiled Slice ............................................................................... 059 Gambar 3.34 Gambar Cuttle Fish ................................................................................. 059 Gambar 3.35 Gambar Squid Loligo .............................................................................. 059 Gambar 3.36 Gambar Vannamei ................................................................................. 060 Gambar 3.37 Gambar Black tiger ................................................................................ 060 Gambar 3.38 Gambar White ........................................................................................ 060 Gambar 3.39 Gambar Krosok Shrimp ......................................................................... 061 Gambar 3.40 Gambar Pink .......................................................................................... 061 Gambar 3.41 Gambar Flower ...................................................................................... 061 Gambar 3.42 Gambar Sea Tiger .................................................................................. 061 Gambar 3.43 Gambar CPDTO ..................................................................................... 061 Gambar 3.44 Gambar Cooked Ez Peel ......................................................................... 061 Gambar 3.45 Gambar RAW PDTO .............................................................................. 062 Gambar 3.46 Gambar Raw Ezz Peel............................................................................. 062 Gambar 3.47 Gambar peeled deveined tail on butterfly ............................................... 062 Gambar 3.48 Gambar RAW PD (Peeled Deveined)..................................................... 062 Gambar 3.49 Gambar RAW PUD ................................................................................ 063 Gambar 3.50 Gambar RAW HSLO .............................................................................. 063 Gambar 3.51 Gambar PDTO SKEWER (Peeled Deveined Tail on Skewer) ............... 063 Gambar 3.52 Gambar PD SKEWER (Peeled Deveined Skewer)................................. 063 Gambar 3.54 Gambar Colossal ..................................................................................... 064 Gambar 3.55 Gambar Super Lump ............................................................................... 064 Gambar 3.56 Gambar Jumbo ........................................................................................ 064 Gambar 3.57 Gambar Regular ...................................................................................... 065 Gambar 3.58 Gambar Special ....................................................................................... 065 Gambar 3.59 Gambar Claw Meat ................................................................................. 065 14
Gambar 3.60 Gambar Frozen Claw Finger ................................................................... 065 Gambar 3.61 Gambar Frozen Claw Meat ..................................................................... 065 Gambar 3.63 Gambar Frozen Block ............................................................................. 065 Gambar 3.64 Gambar Frozen Leg Meat ....................................................................... 066 Gambar 3.65 Gambar Frozen Claw Meat ..................................................................... 066 Gambar 3.66 Gambar Frozen Butterfly Leg Meat ........................................................ 066 Gambar 3.67 Gambar Dried Chirimen.......................................................................... 066 Gambar 3.68 Gambar Flying Fish Roe ........................................................................ 067 Gambar 3.69 Gambar Dried Indiana Anchovy ............................................................. 067 Gambar 3.70 Gambar Dried Yellowstripe Trevally ..................................................... 067 Gambar 3.71 Gambar Breaded Coconut Shrimp Skewer ............................................. 067 Gambar 3.72 Gambar Breaded Pop Corn Shrimp ........................................................ 068 Gambar 3.73 Gambar Breaded Butterfly Shrimp ......................................................... 068 Gambar 3.74 Gambar Breaded Torpedo Shrimp .......................................................... 068 Gambar 3.75 Gambar Bon Bon Deli............................................................................. 068 Gambar 3.76 Gambar Money Bag ................................................................................ 069 Gambar 3.77 Gambar Seafood Wonton ........................................................................ 069 Gambar 3.78 Gambar Spring Roll ................................................................................ 069 Gambar 3.79 Gambar Fillo Pastry ................................................................................ 069 Gambar 3.80 Gambar Samosa ...................................................................................... 070 Gambar 3.81 Gambar Seafood Siomay ........................................................................ 070 Gambar 3.82 Gambar Takoyaki .................................................................................... 070 Gambar 3.83 Gambar Seafood Dumpling .................................................................... 070 Gambar 3.84 Gambar Block Surimi ............................................................................. 071 Gambar 3.85 Gambar Shrimp ....................................................................................... 072 Gambar 3.86 Gambar Lobster....................................................................................... 072 Gambar 3.87 Gambar Crab ........................................................................................... 072 15
Gambar 3.88 Gambar Salmon....................................................................................... 072 Gambar 3.89 Gambar Fish ............................................................................................ 073 Gambar 3.90 Gambar Squid ......................................................................................... 073 Gambar 3.91 Gambar Crab Stick .................................................................................. 073 Gambar 3.92 Gambar Chikuwa .................................................................................... 073 Gambar 3.93 Gambar Seafood Sausage........................................................................ 073 Gambar 3.94 Gambar Circle Nugget ............................................................................ 073 Gambar 3.95 Gambar Stick Nugget .............................................................................. 074 Gambar 3.96 Gambar Dragon Leg................................................................................ 074 Gambar 3.97 Gambar Original Nugget ......................................................................... 074 Gambar 3.98 Gambar Ice Cream Nugget ..................................................................... 074 Gambar 3.99 Gambar Otak - Otak Ikan ........................................................................ 075 Gambar 3.100 Gambar Tempura Ikan .......................................................................... 075 Gambar 3.101 Gambar Star .......................................................................................... 075 Gambar 3.102 Gambar Love......................................................................................... 075 Gambar 3.103 Gambar Scallop ..................................................................................... 076 Gambar 3.104 Gambar Whole Edamame ..................................................................... 076 Gambar 3.105 Gambar Whole Edamame With Stick ................................................... 077 Gambar 3.106 Gambar Peeled Edamame .................................................................... 077 Gambar 3.107 Gambar Whole Okra ............................................................................. 077 Gambar 3.108 Gambar Okra ......................................................................................... 077 Gambar 3.109 Gambar Slunt Cut Okra......................................................................... 077 Gambar 3.110 Gambar Strapping Band Machine ......................................................... 085 Gambar 3.111 Gambar Ice Flake Machine ................................................................... 085 Gambar 3.112 Gambar Ice Crusher .............................................................................. 086 Gambar 3.113 Gambar Metal Detector ......................................................................... 086 Gambar 3.114 Gambar Timbangan Digital (kapasitas 150 KG) .................................. 087 16
Gambar 3.115 Gambar Timbangan Digital (kapasitas 30 KG) .................................... 087 Gambar 3.116 Gambar Timbangan Digital (kapasitas 6 KG) ...................................... 088 Gambar 3.117 Gambar Meja Kerja ............................................................................... 088 Gambar 3.118 Gambar Impulse Hand Sealer ............................................................... 089 Gambar 3.119 Gambar Keranjang (kapasitas 20 KG) .................................................. 089 Gambar 3.120 Gambar Pinset ....................................................................................... 090 Gambar 3.121 Gambar Hand Pallet .............................................................................. 090 Gambar 3.122 Gambar Long Pan ................................................................................. 091 Gambar 3.123 Gambar Pisau ........................................................................................ 091 Gambar 3.124 Gambar Alat Pembersih Sisik ............................................................... 091 Gambar 3.125 Gambar Conveyor ................................................................................. 092 Gambar 3.126 Gambar Wrapp Machine ....................................................................... 092 Gambar 3.127 Gambar Generator ................................................................................. 093 Gambar 3.128 Gambar Water Chiller ........................................................................... 093 Gambar 4.1 Gambar Contoh Histogram ....................................................................... 103 Gambar 4.2 Gambar Contoh Check Sheet .................................................................... 104 Gambar 4.3 Gambar Contoh Pareto Chart .................................................................... 104 Gambar 4.4 Gambar Contoh Cause and Effect Diagram .............................................. 105 Gambar 4.5 Gambar Contoh Defect Concentration Diagram ....................................... 105 Gambar 4.6 Gambar Contoh Scatter Diagram .............................................................. 106 Gambar 4.7 Gambar Contoh Control Chart .................................................................. 107 Gambar 4.8 Flowchart Metodeologi Penelitian ............................................................ 111 Gambar 4.9 Gambar Pareto Chart jenis kecacatan ....................................................... 114 Gambar 4.10 P-Chart Cacat Bau ................................................................................... 115 Gambar 4.11 P-Chart Cacat Tekstur ............................................................................. 115 Gambar 4.12 P-Chart Cacat Warna .............................................................................. 116 Gambar 4.13 NP-Chart Cacat bau ................................................................................ 116 17
Gambar 4.14 NP-Chart Cacat Tekstur .......................................................................... 117 Gambar 4.15 NP-Chart Cacat Warna............................................................................ 117 Gambar 4.16 Gambar Hasil Cek Distribusi .................................................................. 118 Gambar 4.17 Gambar Control Chart U Produksi Tuna ................................................ 119 Gambar 4.18 Gambar Control Chart U Produksi Tuna ( Revisi ) ................................ 120 Gambar 4.19 Gambar Fishbone Diagram Produk Cacat .............................................. 121 Gambar 4.20 Gambar Baju safety untuk pekerja CO Injection .................................... 123
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Daftar Lampiran
Lampiran 1 : Struktur Organisasi Perusahaan .............................................................. 125 Lampiran 2 : Operation Process Chart Ikan kakap ....................................................... 126 Lampiran 3 : Operation Process Chart Gurita............................................................... 127 Lampiran 4 : Operation Process Chart Crab ................................................................. 128 Lampiran 5 : Operation Process Chart Ikan Tuna ........................................................ 129 Lampiran 6 : Flow Process Chart Crab ......................................................................... 130 Lampiran 7 : Flow Process Chart Ikan Kakap .............................................................. 131 Lampiran 8 : Flow Process Chart Ikan Tuna ................................................................ 132 Lampiran 9 : Flow Process Chart Gurita ...................................................................... 133 Lampiran10 : Catatan Log Book................................................................................... 134
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